- 2 rib-eye steaks, about 300g each and 2cm thick
Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…
- 2 garlic cloves, grated
- 2 tbsp red wine vinegar
- 12 new potatoes, quartered
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 4 tbsp olive oil, plus extra for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 50g frozen peas or fresh
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 8 radishes, sliced, any leaves picked and washed
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
Flatten the steaks out slightly with your hands. Mix the garlic with the vinegar and a large pinch of salt and rub over both sides of the steaks and set aside.
Cook the potatoes in boiling water for 8-10 mins until just tender, then drain and set aside. Meanwhile, heat the oil and butter in a large non-stick frying pan over a high heat and sizzle the steaks for 5-6 mins on each side until nicely seared, then sit on a board to rest. Add the potatoes and pan-fry until starting to brown.
Pour some boiling water over the peas, then drain and add to the pan with the sliced radishes to heat through for 2 mins, then toss in the radish leaves (if you have them) for 30 secs.
Carve the steaks into thick slices and drizzle with a bit more oil and some seasoning to make a dressing with the juices. Fan out the meat and serve with the potatoes in a bowl on the side.